In a 2- to 3-quart pan over low heat, stir butter, water, and semisweet and unsweetened chocolate just until smooth. In a mixer bowl, whip eggs at high speed until doubled in volume. Beat in powder, then chocolate mixture and sugar.Butter a 9-inch cake pan with removable rim. Set pan on 2 sheets of heavy foil, each about 12 inches square; press foil firmly against sides of pan (take care not to tear foil), letting ends extend above pan rim. Set pan with foil into a larger baking pan; pour batter into cake pan.Put pans in a 350° oven; fill outer pan with about 1 inch boiling water. Bake until center of cake feels set when gently touched, about 45 minutes. Lift foil sides to remove cake from water; cool on rack. Chill at least 2 hours or up until the next day. Remove pan rim. Serves 12 to 16.

Sweet! Thanks Denny. My daughter is always by my side when I'm making a starter, asking for a spoonful of DME. She then delights in telling me "You know, malt is what they use in whoppers too!", (meaning the candy, not the burger ). Gee I wonder who told her that's what's in whoppers?...

Interesting idea! Would the DME need to be treated any differently than table sugar to make the caramel? I'm also thinking a graham cracker crumb base would be a fun experiment - and yes, I'd mix some DME in with the crumbs, then press it into the base of the pan.

It allows it to cook evenly. Otherwise the outside would get done before the inside. Be sure to wrap the springform pan tightly with AL foil.

I did, and it turned out great. Once I asked the question, I remembered doing the same thing for creme brule. The only problem I had was a momentary brain fart - I tried to use a larger springform pan as the large pan. Suprise, surprise - when I poured the water into it, it just leaked out the bottom